Spaghetti alla Puttanesca
Savor the bold flavors of Spaghetti alla Puttanesca, a delightful blend of tomatoes, anchovies, olives, and capers!
Ingredients
- 800 g spaghetti
- 2 cans chopped tomatoes (800 g)
- 12 anchovy fillets
- 100 g black olives, pitted
- 4 tbsp capers
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 tsp chili flakes
- 4 tbsp olive oil
- 1 handful parsley, finely chopped
- salt
- black pepper
How to make it
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain it, reserving a little of the starchy cooking water.
- Warm the olive oil in a wide pan over medium heat. Add the onion and cook until soft and translucent, about 4 minutes.
- Add the garlic and chili flakes and stir for 30 seconds, just until fragrant.
- Stir in the anchovy fillets and let them melt into the onion mixture, then add the chopped tomatoes, olives and capers.
- Simmer the sauce for 12 to 15 minutes, stirring now and then, until it is thick and glossy. Season with black pepper and a little salt only if needed.
- Add the spaghetti to the pan and toss hard, loosening with a splash of the reserved pasta water until the sauce clings to the strands.
- Stir in the parsley and toss once more so the pasta looks coated and speckled green.
- Serve the spaghetti in wide shallow bowls, mounded high with the tomato sauce evenly coating the strands and the olives, capers and parsley clearly visible on top.
